Tex-Mex Chili

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  • 1 1/4 pounds lean ground beef
  • 2 large cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 1 3/4 cups prepared fresh hot or mild salsa
  • 3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
  • 1 1/2 cups frozen cut green beans
  • 1 can (15 oz.) black beans, rinsed and drained
  • Light sour cream
  • Chopped fresh cilantro


Brown beef with garlic and chili powder in large saucepan over medium heat. Stir in salsa and 1 Tbsp. soy sauce; bring to boil. Reduce heat; cover and simmer 15 minutes. Stir in green beans; simmer, covered, 15 minutes. Stir in black beans; cover and cook 5 minutes longer. Remove from heat; stir in remaining 2 Tbsp. soy sauce. Spoon into serving bowls; top with sour cream and cilantro.